Many challenges confront restaurant leaders today, including labor, inflation, supply chain disruptions, and regulatory pressures. Investing not only in colleagues but also product solutions can overcome these challenges. The presence of innovations such as our Labor Saving Solutions for the food service industry can contribute to the reduction of shortages and assist the industry with reducing costs. Let’s review some of the four commodities that Handgards has to offer to begin saving time and money.
Wash hands for at least 20 seconds with soap and warm or cold water before, during and after preparing food and before eating.
Germs that cause food poisoning can survive in many places and spread around your kitchen. Be mindful of washing all kitchenware and surfaces with hot, soapy water after preparing each food item. Rinse fresh fruits and vegetables under running water.
Suggestion: Using Handgards® Disposable Gloves is the first step in maintaining food safety after handwashing. Keeping your hands chemical-free. We suggest the mentioned Disposable Gloves, click the buttons that are on the right.
Separating certain foods such as raw meats, poultry, seafood, and eggs will prevent cross-contamination with ready-to-eat foods. Practice separating these foods starting from grocery shopping, to refrigeration, to the cutting board.
Make sure to NOT wash raw meats, poultry, and eggs to avoid spreading germs onto sinks or counters
Suggestion: Handgards® TuffGards® Pre-Portioning Bag are color coded and have labeled weekdays to keep food fresh and separate. An ideal solution to practice Step 2 in Food Safety.
While cooking, use a food thermometer to ensure foods are cooked to their appropriate, safe internal temperature needed to kill germs. Meats, seafood, and poultry each require specific internal temperatures, refer to the CDC Internal Temperatures Chart.
Don’t forget to microwave food thoroughly by following the recommended usage and wattage mentioned in the users manual.
Suggestion: Handgards® Panhandlers Disposable Pan Liners can be used to avoid food from touching pans while maintaining proper cooking temperatures.
Store perishables properly and promptly no later than 2 hours or 1 hour if exposed to temperatures above 90°F. Consider that bacteria can increase quickly if left at room temperature between 40°F and 140°F.
Refer to more details on the CDC Cold Food Storage Chart
Suggestion: Simplify Step 3 and Step 4 in Food Safety using Handgards® Panhandlers® Cook Chill Bags, an all-in-one solution to provide an overall clean, safer cooking and storing process.
The information in this website is provided by Handgards, Inc and while we endeavour to keep the information up to date and correct, we make no representations or warranties of any kind, express or implied, about the completeness, accuracy, reliability, suitability or availability with respect to the website or the information, products, services, or related graphics contained on the website for any purpose.